Chilled Espresso Custard

By Dancehawk

Who doesn't enjoy capping off a warm summer night with a cool dessert?

  • 1 1/2 cups 1 percent milk

  • 2 eggs, beaten

  • 3 tablespoons sugar substitute

  • 2 teaspoons espresso powder or instant decaffeinated coffee 1 teaspoon vanilla extract

  • Ground cinnamon, for garnish

  • Lemon twists, for garnish

  1. Instructions

  2. In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended. Pour into four 6-ounce custard cups or ramekins and place in a 10-inch skillet.

  3. Fill the skillet with water to 1/2 inch from the tops of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with the cinnamon and lemon twists.

Nutritional Facts

Nutritional Information
110 calories
3.5 total fat (1.5 g sat)
110 mg cholesterol
13 g carbohydrate
6 g protein
0 g fiber
80 mg sodium

dessert snack gluten free vitamin d calcium espresso low carb

2 replies

GabbyPA 2008-07-01 12:24:58 -0500 Report

I had to print this is going on the menu soon, I will let you know how everyone likes it.